terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Safety and health 9 Health space in vine spa in the world

Health space in vine spa in the world

Abstract

This elaboration presents vine spa precious contribution of social development health and wellbeing in culture of wine regions. The majority of the vine-spas in the world draw raw materials from the vineyard; both for cosmetics treatments and for dishes in their restaurants. Vitis vinifera vine provides fresh grapes for dishes and massages, seeds and oil from the seeds, as well as the leaves, and its extracts, and above all the wine. Wines from region of the spa, become cultural ambassadors of the terroir and appelations. From the vine comes a whole range of cosmetics such as scrubs, creams, and masks like a prolugation of skin treatments. Also its concentrated polyphenols (proanthocyanidins, resveratrol, viniferin) is used in treatments, although not every vine spa can boast its own production of them. The most common clients of vine spas are women 30 – 50 age around. Moste often is three-step sequence of mostly hour-and-a-half treatments designed to cleanse the skin with exfoliation, improve microcirculation, relax muscles and apply polyphenols. Vine spa provides and protects a space of intense health experiences for silence, moving, education and deep mental healing practices.

L’espace de santé dans le vine spa dans le monde

Cette presentation apporte que un vine spa contribue précieusement au développement social, à la santé et au bien-être dans la culture des régions viticoles. La plupart des vine spa dans le monde tirent leurs matières premières du vignoble, tant pour les traitements cosmétiques que pour les plats de leurs restaurants. La vigne vitis vinifera fournit des raisins frais pour les plats et les massages, des graines et de l’huile à partir des graines, ainsi que des feuilles, et ses extraits, et surtout le vin. Les vins deviennent dans les vine-spas des ambassadeurs culturels du terroir et des appellations. De la vigne provient toute une gamme de produits cosmétiques tels que des gommages, des crèmes, des masques ainsi qu’une prolongement de traitements de la peau. Ses polyphénols concentrés (proanthocyanidines, resvératrol, viniférine) sont également utilisés dans les traitements, même si tous les spas de la vigne ne peuvent pas se vanter d’en produire. Les clients les plus fréquents des vine spa sont des femmes de 30 à 50 ans age environ. La plupart du temps, il s’agit d’une série de traitements en trois étapes, d’une durée d’environ une heure et demie, destinés à nettoyer la peau par exfoliation, à améliorer la microcirculation, à détendre les muscles et à appliquer des polyphénols. Le vine spa offre et protège un espace d’expériences intenses de santé pour le silence, le mouvement, l’éducation et les processus de guérison mentale profonde pratiques.

Lo spazio di salute in vine spa nel mondo

Questo elaborato presenta vine spa come un prezioso contributo allo sviluppo sociale, alla salute e al benessere nella cultura delle regioni vinicole. La maggior parte dell vine spa nel mondo attinge le materie prime dal vigneto, sia per i trattamenti cosmetici che per i piatti dei loro ristoranti. La vite vitis vinifera fornisce uva fresca per i piatti e i massaggi, semi e olio dai semi, così come le foglie e i suoi estratti, e soprattutto il vino. I vini delle regioni termali diventano ambasciatori culturali del terroir e delle denominazioni. Dalla vite deriva un’intera gamma di cosmetici come peeling, creme e maschere, come una prolungamento di trattamenti per la pelle. Anche il suo concentrato di polifenoli (proantocianidine, resveratrolo, viniferina) viene utilizzato nei trattamenti, anche se non tutte le vine spa possono vantare una propria produzione. I clienti più comuni delle terme di vite sono donne di età compresa tra i 30 e i 50 anni. La maggior parte delle volte si tratta di una sequenza di trattamenti in tre fasi, per lo più della durata di un’ora e mezza, da l’esfoliazione per pulire la pelle, migliorare la microcircolazione, rilassare i muscoli e applicare i polifenoli. Vine spa offre e protegge ampio spazio di intense esperienze di salute per il silenzio, il movimento, l’educazione e le pratiche di guarigione mentale profonda.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Agata Zofia Tabis Ogorka1

¹ Faculty of Pharmacy, Jagiellonian University Medical College, 9 Medyczna Str., 30-688 Kraków, Poland

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

The heritage behind the very old vineyards – The novelty with tradition for the future 

In Portugal, the prospection and conservation of representative samples of intra-varietal variability of grapevine has been carried out for 46 years, and in 2010 an infrastructure was created for the conservation of all these genetic resources – the portuguese association for grapevine diversity (porvid) experimental centre for the conservation of grapevine diversity. the aim is to save the genetic identity of ancient varieties to prevent their imminent loss and to preserve the raw material for current and future selections, thus adding economic value and sustainability to the vine and wine sector.

Évaluation environnementale de pratiques vitivinicoles innovantes

The Institut Français De La Vigne Et Du Vin (IFV) is conducting many experiments on innovative winegrowing practices, which are emerging in companies in the sector, or which are still at the R&D stage for agricultural suppliers. The purpose of these practices may be to reduce environmental impact, to adapt vineyards to climate change, or to achieve other technical, economic or social aims. Whatever the objective, it is necessary to verify the relevance of these new practices, and in particular their environmental relevance, i.e. That at the very least, the changes in practices do not increase the environmental impact of the technical itineraries.

Is complex nutrition more advantageous than mineral nitrogen for the fermentative capacities of S. cerevisiae?

During alcoholic fermentation, nitrogen is an essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (yan) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species which may lead to economic losses. However, correcting this nitrogen deficiency is sometimes not enough to restore proper fermentation performance. This suggests the existence of other nutritional shortages.

Ecodesign tools and approaches in viticulture for professionals and learners, contributions of the Vitarbae project

The agro-ecological transition in winegrowing can benefit from the environmental assessment of practices to inform producers’ technical choices. life cycle assessment (lca) evaluates the environmental impact of a product over its entire life cycle. this paper takes a look at the tools available for the detailed assessment and eco-design of winegrowing practices, their uses and developments in the vitarbae research project (2023-2026). this project aims to establish and equip support and training courses for the agroecological transition in viticulture and fruit arboriculture.

Evaluation of intravarietal variability and selection for tolerance to downy mildew: The case of Antão Vaz variety in Portugal 

Antão Vaz is a Portuguese white grapevine variety grown mainly in the wine-growing regions of Southern Portugal, particularly in the Alentejo, Lisbon and Setúbal peninsula regions. It is a very vigorous and productive variety, giving the wines a strong identity. It needs heat and sunlight and prefers deep and dry soils, which makes it tolerant to scald caused by the high summer temperatures of Southern Portugal. However, this variety is very susceptible to downy mildew, caused by plasmopara viticola, a very destructive disease in years with rainy springs.